This make just a small amount of rolled fondant and you do not need glucose. It is great for covering cookies or cupcakes. If you do not have glycerin look for it in a craft store that sells cake decorating supplies.

Ingredients

Directions

1. In a small bowl, combine boiling water with the gelatin. Stir for two minutes.
2. Add corn syrup, glycerin and vanilla. Stir until glycerin is dissolved.
3. Add 1 cup icing sugar and stir. Then add the rest of the icing sugar and knead with your hands to form the fondant. Store in an airtight bag or container.
Note: This recipe tastes good and stays soft for days at room temperature. You can substitute other flavorings like peppermint for the vanilla. This recipe is taken from my icing ebook “Icing Only”

Wow that sounds pretty. I am feeling uncertain about whether it will cover the 6" cake and do the rose pops. Depending on how many rose pops you are doing my sense is that will be enough but I can not say for sure. Let me know how you make out.

This fondant tastes really good, but it is really sticky. I tried kneading in more 10x sugar, but it goes from sticky to stiff and is not very easy to work with. Is there something that makes it easier to work with? Knead in Crisco maybe?

If you put crisco on your hands or knead a small amount into the fondant that will help but if you want a really professional fondant you have to make one with gelatin, glucose and glycerin. I hope this helps.

If you would like to get a good basic fondant recipe. The icing cookbook "ICING ONLY" has one and you can see it free on the sample provided by Amazon Kindle.

Go to the Amazon Kindle Store
Search for ICING ONLY by Kim Knott
Then click on the book to "Look Inside"
Scroll down until you see the "Basic Fondant Recipe"

You will love the way this recipe is not sticky and is so easy to work with. Only use the small batch fondant for covering cookies and cupcakes and for everything else use this basic fondant recipe. Have fun !

Brabyns, you can use glucose. Glucose might even be better. I don't ever use corn syrup anymore when I make fondant. It's less sticky and more elastic with glucose. My sister in Ecuador uses glucose because they don't have corn syrup. If people use it here in the U.S. is because corn syrup will be cheaper and they sell it at the supermarkets.

Hi brabyns,
Sorry for the delay. imagenthatnj is right you can substitute glucose for the corn syrup and it will probably turn out even better that with the corn syrup. The only place you can find glucose in Canada is in Cake Decorating Craft Stores like J. Wilton Distributors in Edmonton, AB (They also do mail order) and Micheals. I hope you find it.

Hi Kimbecupcake! Will it matter if I use your recipe in a high humidity area? I am in Manila, Philippines and when I previously tried to make fondant, it stayed soft and sticky, even with a loooooot of sugar.

Hi Katmarcos, Try using the recipe "basic fondant"I suggested on my comment on August 28 from the ebook "Icing Only." then add to that 2 teaspoons of cornstarch. Try this before you do an important cake because I am guessing about the quantity of cornstarch you will need. You might also try a pre made fondant like fondex.